Sex, Death and Oysters: A Half-Shell Lover's World Tour [Paperback]

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Amazon Best in the Month, January 2009: Once called "the Indiana Jones of food writers," Texan Robb Walsh has created a cult of devoted readers who've ridden shotgun with him on his obsessive culinary adventures--from the quest for your perfect cup of coffee, to barbecue battles, to Dr. Pepper bootleggers. Who better then to look at a five-year quest looking from the perfect oyster, "the world's most profitable aphrodisiac," compared to the James Beard Award-winning author, who hangs his hat since the restaurant critic for The Houston Press and contains written several books, including Have You Been Really Going to Eat That? and The Tex-Mex Cookbook. Sex, Death, and Oysters: A Half-Shell Lover's World Tour chronicles a global culinary road trip that can Walsh from his local Galveston Bay on the coasts of North America, and on Ireland, England, and France. Fact-filled and laced throughout with his wry humor, Walsh recounts the countless oysters shucked and prepared in myriad ways, and offers a fascinating history that goes after dark expected, revealing coastal rivalries, recipes, shucking tips, and what to drink using your oyster. --Brad Thomas Parsons --This text refers to the Hardcover edition.

Food writer Walsh (Tex-Mex Cookbook) catches the oyster-eating bug while over a reporting assignment in Galveston Bay, Tex. Writing at first in relation to its the Texas coastal environment, he seeks to comprehend the bacterial risks of eating fresh raw mollusks. En route, he turns into a lover and defensive champion of Crassostrea virginica, the great American oyster, that is harvested primarily for the eastern and Gulf coasts. He works his way from New Orleans to The big apple City, comparing variations in oyster quality and flavor from water to water and—importantly—season to season. Broader species sampling requires traveling the Pacific Northwest, then crossing the Atlantic to Ireland, England and France. Along the means by which Walsh covers molluscan history, trade and aquaculture. Ample oyster facts, figures and literary lore flesh out a book that at times discloses surprising and complicated economic and social connections between mollusk demand and supply possibly at others can be a slightly by-the-numbers food history. He lists the oyster bars visited in the course from the book—along having a several recipes—which will whet the appetites of aficionados. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers towards the Hardcover edition.